This updated volume presents experimentation-based approaches to lactic acid bacteria (LAB) research. Split into three parts, the book explores techniques for analyzing lactic acid bacteria metabolism and characteristics, applications for food-related industries, such as yogurt production, beer, and wine making, and functions of LAB in human health. Written for the highly successful Methods in Molecular Biology series, chapters include introduction to their respective topic, lists of the necessary materials and reagents, step-by-step and readily reproducible laboratory prools, and tips on troubleshooting and avoiding known pitfalls.
Authoritative and up-to-date, Lactic Acid Bacteria: Methods and Prools, Second Edition serves as an ideal guide for improving research into this vital area of nutrition and health science.